The Corpse Reviver No. 2: A Complete History & Classic Recipe

Bright, bracing, and just a little mischievous, the Corpse Reviver No. 2 is the most elegant hangover cure ever devised. A blend of gin, Cointreau, Lillet, lemon, and a whisper of absinthe, it’s a drink that walks the line between medicine and magic — citrusy, floral, and with just enough bite to bring the dead back to life.

This cocktail is a testament to the golden age of mixology — the early 20th century, when bartenders were part chemist, part artist, and part poet. And like its name suggests, it was made for mornings after nights worth remembering.

I. Origins

The Corpse Reviver belongs to a family of so-called “morning-after” cocktails that date back to the 19th century — bracing mixtures meant to “revive” the drinker from the haze of overindulgence.

The Corpse Reviver No. 2 we know today was first published in Harry Craddock’s 1930 Savoy Cocktail Book, one of the most influential bar manuals in history. Craddock, head bartender at the Savoy Hotel’s American Bar in London, described the drink succinctly:

“To be taken before 11 a.m., or whenever steam and energy are needed.”

It was a witty nod to the drink’s dual nature — a cure and a temptation. Its balance of gin, citrus, aromatics, and absinthe made it both restorative and dangerously drinkable.

But this wasn’t the first “Corpse Reviver.” Earlier versions (notably the Corpse Reviver No. 1) appeared in 19th-century recipe books and featured brandy, Calvados, and sweet vermouth. The No. 2, however, with its Art Deco brightness and herbal complexity, became the enduring classic.

II. Historical Evolution

Early 20th Century: The Age of the Morning Cocktail

“Corpse Revivers” were part of a broader trend of pick-me-up drinks — light, aromatic cocktails designed to awaken rather than intoxicate. Alongside the Prairie Oyster and the Bloody Mary, they were the civilized answer to a rough morning.

Craddock’s version was the most sophisticated — a London creation infused with Parisian ingredients like Lillet and Cointreau, and finished with the seductive shadow of absinthe.

Postwar Decline

As absinthe vanished from the global market and morning drinking fell out of fashion, the Corpse Reviver faded into near obscurity. By the 1950s, it survived only in old bar manuals and the memories of a few dedicated bartenders.

21st Century Revival

The modern cocktail renaissance brought the Corpse Reviver No. 2 roaring back. With the revival of absinthe and renewed appreciation for pre-Prohibition classics, bartenders rediscovered its perfect symmetry.

Today, it’s celebrated not as a hangover cure, but as one of the most balanced, artful cocktails ever created — crisp, floral, and invigorating.

III. Ingredients & Technique

The Corpse Reviver No. 2 is a masterclass in equilibrium — equal parts citrus, sweetness, and aromatics, united by a cool whisper of absinthe.

Core Components

• Gin: London Dry or floral-style gin provides structure and brightness.

• Cointreau: Adds orange depth and smooth sweetness.

• Lillet Blanc (or Cocchi Americano): Brings soft bitterness and botanical balance.

• Lemon Juice: Freshly squeezed for crisp acidity.

• Absinthe: Just a rinse — aromatic, never overwhelming.

The Classic Ratio

• 0.75 oz (22 ml) gin

• 0.75 oz (22 ml) Cointreau

• 0.75 oz (22 ml) Lillet Blanc or Cocchi Americano

• 0.75 oz (22 ml) fresh lemon juice

• Absinthe rinse

This equal-parts structure makes it both foolproof and infinitely expressive.

IV. Cultural Significance

The Corpse Reviver No. 2 is more than a drink; it’s a metaphor for resilience.

It represents the roaring optimism of the 1920s and 1930s — a period when society reinvented itself after war and hardship. The name, half-joking and half-sinister, captures the era’s mix of sophistication and danger.

In a broader sense, it reflects the alchemy of cocktail culture: turning pain into pleasure, excess into elegance, and fatigue into delight.

It’s also the definitive example of the Savoy style — cosmopolitan, witty, and impeccably balanced. The Corpse Reviver No. 2 is not a bar fight in a glass; it’s a dance.

V. How to Make the Classic Version Today

Recipe — The Classic Corpse Reviver No. 2

Ingredients

• 0.75 oz (22 ml) London Dry gin

• 0.75 oz (22 ml) Cointreau

• 0.75 oz (22 ml) Lillet Blanc or Cocchi Americano

• 0.75 oz (22 ml) fresh lemon juice

• Absinthe rinse

Method

1. Rinse a chilled coupe with absinthe (swirl to coat, then discard excess).

2. Add remaining ingredients to a shaker with ice.

3. Shake briskly until well-chilled.

4. Double strain into the prepared coupe.

5. Garnish with a lemon peel or nothing at all — minimalism suits it.

Specs

• Glass: Coupe or Nick & Nora

• Ice: Shaken, served up

• Garnish: Lemon peel (optional)

• Style: Bright, citrus-forward aperitif

Technique Notes

• Use Cocchi Americano if you want a more bitter, authentic pre-1980s profile.

• Shake firmly — aeration gives it that signature silkiness.

• Chill your glass thoroughly; temperature is key to clarity.

Variations & Lineage

• Corpse Reviver No. 1: Brandy, Calvados, and sweet vermouth — heavier and richer.

• Corpse Reviver No. Blue: Uses blue curaçao for visual flair.

• Mezcal Reviver: Replaces gin with mezcal for a smoky twist.

• Corpse Reviver No. 3 (Unofficial): Bartender invention; chartreuse and rum interpretations abound.

Service & Pairing Tip

• Perfect as an aperitif or brunch cocktail.

• Pairs beautifully with oysters, smoked salmon, or citrus pastries.

VI. Modern Variations & Legacy

The Corpse Reviver No. 2 is now considered a litmus test for a bartender’s skill. Its simplicity leaves no room for error — every element must shine in harmony.

Modern mixologists experiment with floral gins, infused liqueurs, and even sparkling wine toppers, but the drink’s soul remains unchanged: bright, botanical, and impeccably balanced.

Its continued popularity proves that a century-old recipe can still feel fresh, modern, and alive — just like the name promises.